Introduction
Pancakes make a great breakfast treat and blueberries in pancakes helps make them even better and healthier. You can even go a step further and use blueberry syrup to increase the delight involved. I love savoring the warm delicious blueberry pancake during breakfast. It is a delightful meal to start the day. Kids love them too. They have numerous savory tastes to them. pancake and blueberry make a great combination. If you are looking for a wonderful pancake recipe, here is one you can try:
Blueberry Pancake
Ingredients
1 1/2 cups flour
1/2 cup white sugar
2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen mixed Annie’s Nectar
1/2 cup milk
1/2 cup melted butter
1/2 tsp. vanilla.
Directions
Mix the flour, white sugar and salt in a bowl. Add the remaining ingredients and mix well. Pour the batter into a greased pancake tin. Bake in a moderate oven for 40 minutes.
Yield: 12 pancakes
Lovely Blueberry Pancakes
Ingredients
12 – 18-inch pancakes
2 tablespoons butter
1 cup sugar
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup canned or frozen Greek yogurt (whichever is your favorite)
1 cup fresh or frozen chopped blueberries
2 tablespoons butter
1/2 cup yogurt
2 eggs
2 teaspoons milk
1 teaspoon vanilla extract
1 pint 1% fat skim milk
1 cup short fat ice cream
1 cup of whipped cream
Directions
In a large bowl, whip the cream and short fat ice cream until the cream and short fat ice cream are thoroughly mixed. Then, add the egg and milk and mix well. Add the remaining ingredients and mix well. Pour the batter into a greased pancake tin. Bake in a moderate oven for 40 minutes.
Yield: 24 pancakes
Bake whenever possible with the smaller pancakes. You can find how many of these I’ve made and the average baking time in the batch.
With the right recipe, I have found that my son really likes any type of pancake. He always says that they are “brilliant” and “fast”. Now I know that he means it…as he has been the pancake maker for most of their birthdays and many other special occasions.
Our family has been doing this for years. I first taught my son how to make them when he was around five. He thought I was crazy. But then, once he got the hang of it, he was hooked.
When we moved to Canada, I finally opened my own restaurant. I worked there for almost a decade and we are pleased to say, he’s grown into a wonderful cook.
When we eat pancakes, it’s usually together. We make sure the ingredients are at room temperature. Then, we spend time in the kitchen and make sure the pancakes are done. P pancakes are usually separated, with golden florets and such. We use room temperature buns to soften the batter.
Sometimes, we will leave the batter and roll them in the flour. This is our breakfast oatmeal. We’ve perfected it. It’s rich, delicious and nutritious.
In fact, every time we taste a pancake, we find something different in the recipe. It’s like an ongoing discovery.
Here is one that we’ve perfected recently. It is called Maple Pancake. It is one of the more time tested recipes. In fact, we find that this one has become the foundation for all our baking.
The steps are as follows.
Bake the pancakes in a 300 degree over for five minutes or until they are slightly brown.
Add one cup of Maple syrup, do not boil. Remove from oven and pour into a container and set aside.
In a large mixing bowl, whip oil and sugar together. Add the maple syrup and beat until the sugar is dissolved. Add remaining ingredients and beat again.
Spoon the mixture into a flat baking sheet and pat down with a Kitchen cloth.
Bake for 15 minutes at 350 degrees and then turn pancakes with a pancake peeler or spatula.
When pancakes are cool, frost with strawberry jam or honey and pop over ice cream.
